4 tablespoons unsalted butter
2 rutabagas, peeled and cut into 1/2-inch chunks
2 leeks, white parts sliced
Flaky salt and freshly ground black pepper
Juice of 1/2 lemon
2 tablespoons finely chopped parsley
Heat the oven to 400°F.
Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
Toss the rutabaga and leeks with the browned butter and season with salt and pepper. Transfer the rutabaga and leeks to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.